Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid. (3rd October 2014)

• Record Type: Journal Article
• Authors: Trigueros, Lorena; Barber, Xavier; Sendra, Esther
• Is Part Of: International journal of dairy technology. Volume 68:Number 2(2015:May)
• Page Start: 198
• Page End: 206
• Publication Date: 2014-10-03
• Subjects: Conjugated linoleic acid -- Goat milk -- Hydrolysed sunflower oil -- Probiotic -- Tonalin®; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12177
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The effect of yoghurt starter cultures and probiotic Lactobacillus casei on the formation of conjugated linoleic acid (CLA) and microbial populations of fermented goat milk was investigated during 35 days of cold storage. The addition of hydrolysed sunflower oil as a source of free linoleic acid was investigated. The fermentation process enhanced the content of the cis 9, trans 11‐CLA isomer in milk, whereas the trans 10, cis 12‐CLA isomer was not detected in goat milk or control fermented milks. The use of both starters generated trans 10, cis 12‐CLA only when hydrolysed sunflower oil was supplemented. Populations of streptococci and lactobacilli were affected by the presence of hydrolysed sunflower oil.